Summary

Ingredients

• 250 g raspberries or fruit your choice
• 100 g suar
• 200 ml cream
• 6 tablespoon cane sugar (cassonade)
• 4 egg yolks
• 1 stick vanilla pod (s), which the pulp
• extra powdered sugar for sprinkling

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Instructions

1. Preheat the oven to 140 - 150 ° C top / bottom heat.
2. Put the cream in a saucepan and mix with the vanilla pulp (if you like, you can also add the scraped pod). Bring to the boil briefly and then let it steep for 5 minutes (without heat).
3. Mix the sugar, the cassonade (cane sugar) and the egg yolks well - preferably with a whisk.
4. Slowly add the hot cream and vanilla mixture to the egg yolk and sugar mixture. Divide everything into 4 bowls and place in a water bath (place bowls in boiling water in the drip pan or similar) for 40 - 45 minutes in the hot oven.
5. Let cool and chill for 2 hours (preferably in the refrigerator).
6. Take out shortly before serving, top with the raspberries (I used mulberries because I had so many of our abundant harvest left over and frozen from last year) and sprinkle with powdered sugar.
7. I found this recipe in a French supermarket newspaper here in Toulouse. I modified it a little. In particular, the amount of ingredients didn`t seem to be right for me. B. reduce the amount of egg yolks and increase the amount of cream on the other hand. But this is certainly all a matter of taste. However, heating in the water bath and the time to cool down are important.